The first thing to do is clean the clams. Rinse them in cool water, them place them in a bowl of cool water with about 2-3 tablespoons of cornmeal.

Let them sit for about 30 minutes to an hour. This helps to get the sand out. Remove them from the water and rinse them off. Discard any that have opened.

The pasta is next. Cook it in salted, boiling water. When it is al dente, drain it, but save about 1 cup of the pasta water. 

In a large skillet, heat 3 Tablespoons of olive oil, the smashed garlic cloves, and 3 Tablespoons chopped parsley stems. Cook them gently for about 2 to 3 minutes, until it is fragrant.

Add the water and the wine. Bring it to a boil, then reduce heat to medium, add the clams and cover, shaking periodically.

Cook for about five minutes.

Remove the clams from the water, discarding any that did not fully open. Strain the liquid and set it aside.

Remove the meat from half the clams and set them aside. 

Wipe out the skillet.

Add the remaining olive oil (1/4 cup), the minced garlic and the red pepper flakes to the pan.

Cook on medium until the oil is fragrant, about 2-3 minutes.

Add the pasta, parsley, clams, about 1/2 cup of pasta water and about 1/4 cup of the broth from the clams.

Simmer for about 10 minutes, letting the pasta soak up some of that broth. If the pasta seems too dry, add a little more pasta water.

Serve hot with clam broth on the side to dip the clam meat in.